Garlic Pickle Garlic Pickle Ingredients: Garlic - 3 cups Oil - 5 Table spoons Chili Powder - 3 Tea Spoons Lemon Juice - 6 tea Spoons Salt - As Per Taste Mustard Seeds _ 2 Tea Spoons Fenugreek Seeds - 1 Tea Spoon Turmeric - ½ Spoon Method: 1. Fry Garlic in the oil till golden brown. 2. Fry Mustard and fenugreek seeds dry and grind them together. 3. Mix the salt, chili, turmeric and the mustard and fenugreek powder with the fried garlic. 4. After the garlic comes to the room temperature mix the lemon juice. 5. This pickle will stay fresh for a month.
Chana Dal & Peanuts Chutney Ingredients: 2-handful chana dal 2-handful peanuts 1 tbsp fresh coconut grated 2 pinch hing (asafoetida) 2 pinch methi (fenugreek) powder 2 stalks curry leaves 7-8 green chilies 1 tsp tamarind paste 1 tbsp oil Salt to taste For seasoning: 1 tbsp oil 1/4 tsp mustard seeds 1/4 tsp jeera (cumin seeds) Method: 1. Heat oil in pan add hing, methi powder curry leaves and green chillies, fry for 30 sec. Add chana dal and peanuts; fry them until chana dal becomes golden brown (not black). Let it cool. 2. Grind the fried things with coconut, salt and tamarind and little bit of water. 3. For seasoning heat oil and add mustard and jeera when they start spluttering remove and add it to the grinded paste. 4. Serve with Idli and Dosa and phudlas
Yogurt Chutney Yogurt Chutney Ingredients: 1 cup curd / yogurt, beaten well 1 small onion, finely chopped 1 small tomato, finely chopped Salt according to taste 1 bunch coriander leaves (chopped) Method: 1. Mix finely chopped onions and tomatoes to the beaten yogurt. 2. Add salt to taste. Garnish with fresh coriander leaves. 3. Serve with chapati, roti or rice. 4. Tip: You can also add finely chopped pieces of cucumber, pineapple, grated carrot, seeds of pomegranate or seedless grapes.
Ripe Mango Chutney Ripe Mango Chutney Ingredients: 1 kg mango 1 large onion, chopped finely 1 clove garlic, chopped finely 1 tbsp fresh ginger, grated 1 1/2 tbsp mustard seeds 1 tsp chili powder 1 cup vinegar 1 1/2 cup brown sugar Cinnamon, star anise optional Method: 1. Combine all the ingredients in a heavy-bottomed pan and put it on medium fire. 2. Cook for about 90 minutes till the chutney becomes slightly thick. 3. Keep the pan uncovered while cooking and stir occasionally to prevent it from sticking to the bottom of the pan. 4. Allow to cool and store in clean, airtight containers.
Mixed Vegetable Pickle Mixed Vegetable Pickle Ingredients: 1/2 cup cauliflower, cut into very small pieces (about ¼-inch approximately) 1 carrot, grated 5 green chilies, seeded and cut lengthwise Juice of 1 lemon 2 tsps salt 2 tsps chili powder 1/2 tsp turmeric powder 5 tsps mustard seeds 1 tsp fenugreek seeds 1/4 cup oil Method: 1. First mix all the veggies, add salt, chili powder, turmeric powder, lemon juice and keep aside. 2. Mix mustard and fenugreek seeds and make a fine powder. Add the powder to the mixed veggies immediately and allow it to stand for a day. 3. Add oil and mix well. Its ready to serve. Serve with fried rice, or stuffed parathas, rotis or add to the sandwich.
Amla Chutney(Indian gooseberries chutney) Amla Chutney(Indian gooseberries chutney) Ingredients: 1 kg Amlas (Indian gooseberries) 250g powdered salt 1 tsp turmeric 2 tsp oil For seasoning: 1 tsp mustard seeds 1/2 tsp fenugreek (methi) seeds A pinch of asafoetida 4 red chilies 4 green chilies Method: 1. Clean and coarsely pound the amlas, remove the seeds and mix the pounded amlas with salt and turmeric till well combined. 2. This mixture can be stored in an airtight jar but it is not edible. 3. Whenever the chutney is to be served, take 1 cup of the mixture, heat the oil and fry the seasoning ingredients. 4. Grind the fried ingredients and the coarsely pounded amlas for 3 minutes till a fine paste is obtained.
Carrot Chutney Carrot Chutney Ingredients: 1 1/2 grated carrots 1 cup grated coconut 2 green chilies, chopped 1 tomato, chopped 3 red chilies 2 tbsp oil 1 tbsp finely chopped coriander leaves 1/2 tbsp black gram (urad) dal Salt to taste 1/4 tsp mustard seeds A pinch of asafoetida Method: 1. Heat 1 tbsp oil in a pan, fry the grated carrots and chopped green chilies till they are cooked. 2. Add tomato and fry till it gets soft. Remove from pan and allow it to cool. 3. Heat 1/2 tbsp of oil in another pan, fry red chilies and black gram dal till the dal turns light brown in color. Let it cool. 4. Grind coconut, salt, fried items and the carrot-tomato mixture into a smooth paste adding 3 quarter cup of water. 5. Heat the remaining oil, fry mustard seeds and asafoetida until they splutter. 6. Remove and pour into the chutney and garnish with cilantro leaves.
Lemon Pickle Lemon Pickle Ingredients: 25 lemons 1/2 pod of large sized garlic (skinned) 25 dry red chilies 1 tblsp onion seeds (kalonji) 1 tblsp cumin seeds 2 tblsp mustard 1 tsp fenugreek seeds 1/2 tsp turmeric powder 1 1/2 cup refined oil 6 tblsp salt Method: 1. Extract the juice from 12 lemons, add a pinch of salt and set aside. 2. Boil some water. Add a pinch of turmeric powder, add the rest of the lemons and boil for two minutes. 3. Remove the lemons from the water. Wipe with a cloth and allow to cool. 4. Dry roast the mustard, fenugreek, onion and cumin seeds. Roast the chilies with a tsp of oil, pound all these along with the garllic into a rough powder and set aside. 5. Cut the lemons into fours. Mix the masala powder with some oil and add the salt, making it into dough. Stuff the lemons with this and put the stuffed lemons into a jar. If any masala remains put it in as well. 6. Heat and cool the oil, pour into the jar along with the lemon juice. Keep the mouth of the jar covered with a piece of cloth (voil).
cucumber chutney Ingredients Cucumber peel/skin - big sized cucumber seeds of the cucumber - centre portion of the cucumber Green chillies -2 no's coconut - 1 bowl (medium sized) coriander leaves - handful Tamarind - 10 gm Jaggery - a small piece Salt to taste METHOD : MIX ALL THE INGREDIENTS RAW IN A BLENDER .AND SEASON IT WITH OIL,MUSTARD SEEDS AND HING(ASAFOTEDA) Preparation time : 5 minutes Serves - 4 people Can be consumed with idli, dosa,chapathi, bread and also with rice and ghee
Question? Dear Uma, This recipe sound a little unusual. I would like to try it but have a doubt. Did you mean that even the centre part of the cucumber which has a softer flesh and seeds can also be used and ground together with all the ingredients?? Please clarify this to me. TIA. L, Kamla
